Ricotta Pie - flour

Method

• To make the pie crust:
• Into a bowl, sift the flour, sugar, baking powder, and salt.
• Add the shortening and blend until the mixture resembles coarse crumbs.
• In a bowl, whisk together the egg and 2 tablespoons of the ice water.
• Add the egg mixture to the flour mixture and toss to combine, adding more water, if necessary, to form a dough.
• Chill the dough, wrapped in plastic, until firm.
• On a lightly floured surface, roll out the dough into a circle 1/8-inch thick and fit it into a 9-inch pie pan.
• Crimp the edge, prick the bottom, and chill while making the filling.
• Filling:
• Preheat the oven to 350 degrees F.
• In a large bowl with an electric mixer, beat the ricotta with the sugar until smooth.
• Add the eggs, 1 at a time, beating well after each addition.
• Beat in the vanilla and cinnamon.
• Stir in the candied fruit and chocolate chips.
• Pour the filling into the pie shell.
• Bake the pie for 45 minutes, or until just set.
• Let cool and chill.